Delicata has a tender skin that is edible. Here it is peeled partly, but if you don’t feel like extra work, just leave it on. This is just a basic version of this technique, but the sweet and nutty flavor of Delicata begs to be played with.
INGREDIENTS:
4 Delicata squash Olive oil as needed Salt and pepper to taste Garlic powder ~1/2 teaspoon or less ½ tablespoon rosemary needles
METHOD:
Place oven racks so they are in the middle of the oven. Heat the oven to 400°F.
Line 2 rimmed sheet pans with foil or parchment paper. Drizzle with a few drops of oil and rub with your hand to coat evenly.
Slice the ends off the squash and then cut the squash in half through the width.
Use a spoon to scrape out seeds and clean out the inside.
Use a peeler to scrape off stripes of skin along the length of the squash along the tops of the ridges.
Slice the squash into ¼ inch thick rings. Put into a large bowl and spritz or drizzle with oil and toss to coat. Use your hands to get oil all over the rings. Season with salt and pepper and dust lightly with the garlic powder. Add the rosemary needles, toss to mix.
Lay the rings onto the prepped sheet pans so the rings do not overlap. Roast for 30-40 minutes, turning the rings over half-way through. The squash is done when tender, and flecked with brown.
Serves: 4
Source: Chef Andrew E Cohen
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